Classic Chicken Pot Pie Recipe

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This recipe for Classic Chicken Pot Pie, by Christina O'Dowd, is from OUR FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

1. Heat oven to 425º. Make pie crust as directed on box for Two-Crust pie using 9-inch glass pie pan.2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.3. Stir on chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 - 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

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